What is a volatile compound in wine?
What is a volatile compound in wine?
Wine aroma is a complex mixture of volatile organic compounds. These are small, non-polar molecules that readily enter the gas phase and reach our nasal cavity while we smell or drink a glass of wine. Different volatile organic compounds in wine span a large range of concentrations.
What are volatile phenols in wine?
In the wine production field, the term “volatile phenols” usually means the group of compounds made up of 4-ethylphenol, 4-ethylguaiacol, and 4-ethylcatechol. Depending on their concentration levels, volatile phenols can be considered as normal constituents or as the cause of deterioration of wine quality.
What are the substances in wine?
Wine has a varying concentration of water, alcohol, and phenolic compounds, of which tannins, resveratrol, and quercetin have been the most studied.
What are the two major substances present in wine?
An average red wine will contain 86% water, and 12% ethyl alcohol. Glycerol (also known as glycerin) makes up around 1%, with a variety of acids making up an additional 0.4%.
What is volatile aroma compounds?
Aroma substances are volatile compounds which are perceived by the odor receptor sites of the smell organ, i. e. the olfactory tissue of the nasal cavity. They reach the receptors when drawn in through the nose (orthonasal detection) and via the throat after being released by chewing (retronasal detection).
What are secondary aromas in wine?
Secondary aromas in wine refer to the bouquet of smells fermentation creates. During the fermentation process, primary aromas associated with the grape varieties used are further developed and transformed.
What enzymes are used in wine?
Pectinases are the most important enzymes in winemaking. Together with cellulose, hemicellulose, and lignin, pectic compounds form part of the grape cell wall and act as adherents between cells giving consistency to the cell wall.
What is chemical formula of wine?
11.6. Organic Acids in Wine
| Chemical Name | Chemical Formula | Range in Wines (ng/L) |
|---|---|---|
| 3-Mercaptohexan-1-ol (3MH) | C6H14OS | 26–18,000 |
| 3-Mercaptohexylacetate (3MHA) | C8H16O2S | 0–2500 |
| 4-Methyl-4-mercaptopentan-2-one (4MMP) | C6H12OS | 4–40 |
| 4-Mercapto-4-methylpentan-2-ol (4MMPOH) | C6H14OS | 0–40 |
What is the main ingredient in red wine?
Red wine production requires no cooking or ingredients besides grapes, yeast and, usually, sulfur dioxide as a preservative.
How are volatile substances affected by temperature?
As the temperature is raised, substances become more volatile (vaporize more easily). This behavior can be exploited to purify materials by distillation (see Further Reading below). However, the greater the concentration of a flammable or toxic vapor, the greater the likelihood of an explosion or accidental poisoning.